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cof·fee /ˈkôfē,ˈkäfē/ noun The berries harvested from species of Coffea plants.

Coffee traces its origin to a genus of plants known as Coffea. Within the genus there are over 500 genera and 6,000 species of tropical trees and shrubs. Experts estimate that there are anywhere from 25 to 100 species of coffee plants.

The genus was first described in the 18th century by the Swedish botanist, Carolus Linneaus, who also described Coffea Arabica in his Species Plantarum in 1753. Botanists continue to disagree regarding the classification. Coffee plants do not fit into a nice, compact definition. Some coffee plants are shrubs, while others are towering trees. Leaf sizes range 1” to 16” with colors varying from purple to yellow, even dark green.

There are two important coffee species — Arabica and Robusta.

Coffea Arabica — C. Arabica

Varieties: Bourbon, Typica, Caturra, Mundo Novo, Tico, San Ramon, Jamaican Blue Mountain

Coffea Arabica is descended from the original coffee trees discovered in Ethiopia. These trees produce a fine, mild, aromatic coffee and represent approximately 70% of the world's coffee production. The beans are flatter and more elongated than Robusta and lower in caffeine.

On the world market, Arabica coffees bring the highest prices. The better Arabicas are high grown coffees — generally grown between 2,000 to 6,000 feet (610 to 1830 meters) above sea level — though optimal altitude varies with proximity to the equator.

The most important factor is that temperatures must remain mild, ideally between 59 - 75 degrees Fahrenheit, with about 60 inches of rainfall a year. The trees are hearty, but a heavy frost will kill them.

Arabica trees are costly to cultivate because the ideal terrain tends to be steep and access is difficult. Also, because the trees are more disease-prone than Robusta, they require additional care and attention.

Coffea canephora — C. canephora var. Robusta

Variety: Robusta

Most of the world's Robusta is grown in Central and Western Africa, parts of Southeast Asia, including Indonesia and Vietnam, and in Brazil. Production of Robusta is increasing, though it accounts for only about 30% of the world market.

Robusta is primarily used in blends and for instant coffees. The Robusta bean itself tends to be slightly rounder and smaller than an Arabica bean.

The Robusta tree is heartier and more resistant to disease and parasites, which makes it easier and cheaper to cultivate. It also has the advantage of being able to withstand warmer climates, preferring constant temperatures between 75 and 85 degrees Fahrenheit, which enables it to grow at far lower altitudes than Arabica.

It requires about 60 inches of rainfall a year, and cannot withstand frost. Compared with Arabica, Robusta beans produce a coffee which has a distinctive taste and about 50-60% more caffeine.

Crema? What is crema?

Well, crema is that caramel colored of form resting beautifully upon your espresso. It debuted, purportedly, around 1948 in Italy by Achille Gaggia, the Milanese café owner, who developed the espresso machine.

Crema occurs when hot water emulsifies coffee bean oils under pressure, then lays upon your espresso. It can have bitter, dry taste. Also, it can leave your tongue feeling coated. Some individuals have started scrapping it off. This is, of course, not looked upon favorably by coffee aficionados.

To scrape or not to scrape!